Heat oven to 210oc fan/190oc/gas 6. In a bowl, mix together 80g each of cherry tomatoes cut in half, diced courgettes and chopped aubergine with 2 teaspoons of olive oil until vegetables are coated. Place them in a small baking tray, grind over some black pepper and a squeeze of lemon juice and bake for around 12 minutes until softened. Cook 125g (vegan) gnocchi according to pack instructions, drain and stir in a tablespoon of red pesto. Mix the vegetables. Sprinkle over 20g grated Parmesan or reduced fat cheddar cheese (or a vegan cheese if you prefer), return to the oven for a few minutes then serve.